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Lemon Verbena

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The tea of balmy evenings and Provençal sun…

Take a trip to the fragrant lavender fields of the South of France and you're likely to be offered this tea to help soothe you to sleep, or as an after-dinner digestif. Crafted purely from large-cut leaves of the lemon verbena plant, our take on the timeless herbal tea could hardly be simpler: softly fragrant and freshly zesty, it has all the balmy sweetness of a late summer evening.

Lemon verbena was originally introduced to Europe in the 17th century, when it was brought back from South America by Spanish and Portuguese explorers and cultivated for its oil. The plant soon became a favourite in British greenhouses, presented in fragrant bouquets for the ladies of court.

  • Tea Type

    Herbal Infusion

  • Origin


  • Taste Profile

    Citrus, Refreshing

  • Tastes like

    Beautifully soothing and sweetly zesty

  • Food pairing

    Enjoy alone to best appreciate it's sweet flavour

  • When to drink

    Sip after a long supper

Brew the perfect cup

Add two teaspoons (around 4g) per cup and always use freshly drawn and boiled water. Allow to brew for 3-5 minutes according to taste. Best enjoyed without milk.

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Ever since our founder Walter Whittard weighed out tea leaves behind his high mahogany counter, we’ve been experimenting with our own inventive blends. The Chinese were the first to try blending tea leaves with fruits and flowers and it takes time, skill and imagination to master the art. It’s all about creating the perfect balance of flavours: we blind taste at least 20 different variations before settling on the perfect recipe. Just as some musicians have perfect pitch, an expert tea blender needs to have some pretty perceptive tastebuds…

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Ever read Gone With The Wind? Then you might remember that Lemon verbena was Scarlet O'Hara's mother's favourite plant. Margaret Mitchell's iconic book was first published in 1936, so we've given this tea the number 36…

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